These homemade chocolate chip pancakes are everything a great breakfast should be: light and fluffy on the inside, golden around the edges, buttery, and loaded with melty chocolate chips. A touch of vanilla and brown sugar adds extra depth of flavor, while buttermilk gives the pancakes a tender texture and subtle tang.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Makes: About 12 medium pancakes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 2 tablespoons light brown sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon, optional

Wet Ingredients

• 1¾ cups buttermilk

• 2 large eggs

• 4 tablespoons unsalted butter, melted and slightly cooled

• 2 teaspoons pure vanilla extract

Chocolate

• 1 cup semi-sweet chocolate chips

• ¼ cup mini chocolate chips, optional, for extra chocolate flavor

For Cooking & Serving

• Butter or cooking spray, for the skillet

• Warm maple syrup

• Butter for serving

• Powdered sugar, optional

• Fresh strawberries or bananas, optional

Instructions

1. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

Mix well to evenly distribute the leavening agents and seasonings.

2. Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Make sure the melted butter isn't piping hot before adding it to the eggs.

3. Make the Pancake Batter

Pour the wet ingredients into the dry ingredients.

Gently whisk or fold everything together until just combined.

Do not overmix.

A few small lumps are perfectly fine. Overmixing develops gluten and can result in tough, chewy pancakes instead of soft and fluffy ones.

Gently fold in the chocolate chips.

Let the batter rest for 5 minutes.

4. Heat the Skillet

Place a large nonstick skillet or griddle over medium-low to medium heat.

Lightly grease with butter.

The pan should be hot enough that a small drop of batter begins to gently sizzle when added.

5. Cook the Pancakes

Pour approximately ¼ cup of batter onto the skillet for each pancake.

Cook for about 2–3 minutes, or until bubbles begin forming across the surface and the edges look slightly set.

Flip carefully.

Cook the other side for another 1–2 minutes, until golden brown and cooked through.

Repeat with the remaining batter, lightly buttering the pan between batches if needed.

6. Keep Them Warm

Transfer finished pancakes to a plate and keep them warm while cooking the remaining batter.

For best results, avoid stacking too many pancakes for too long because the steam can soften the crispy edges.

7. Serve

Stack the pancakes high and top with:

• A pat of butter

• Warm maple syrup

• Extra chocolate chips

• Powdered sugar

• Fresh strawberries or sliced bananas

For the ultimate chocolate chip pancake experience, drizzle the entire stack with warm maple syrup while the chocolate chips are still gooey and melted.

Pro Tips for Perfect Chocolate Chip Pancakes

Don't overmix the batter

This is one of the biggest secrets to fluffy pancakes. Stop mixing as soon as the flour is incorporated.

Let the batter rest

A 5-minute rest gives the flour time to hydrate and allows the leavening agents to begin working, producing a more tender pancake.

Use buttermilk

Buttermilk provides a subtle tang that balances the sweetness while helping create incredibly tender pancakes.

Don't make your pan too hot

High heat can burn the chocolate and brown the outside before the center is cooked. Medium-low to medium heat is ideal.

Use mini chocolate chips

Mini chips distribute more evenly throughout the batter, giving you chocolate in almost every bite.

Add some chips after pouring

For beautiful bakery-style pancakes, sprinkle a few extra chocolate chips onto the top of each pancake immediately after adding the batter to the skillet.

Know when to flip

Wait until you see bubbles forming across the surface and the edges begin to look set. Flip only once whenever possible.

Keep pancakes fluffy

Don't press down on the pancakes with your spatula after flipping. Doing so pushes out the air that makes them light and fluffy.

Estimated Nutritional Facts

Per serving (approximately 3 pancakes, without syrup or toppings):

• Calories: ~590

• Protein: ~14g

• Carbohydrates: ~78g

• Fat: ~25g

• Saturated Fat: ~14g

• Cholesterol: ~135mg

• Sodium: ~650mg

• Fiber: ~4g

• Sugar: ~32g

Nutrition information is an estimate and will vary depending on the brands of flour, chocolate chips, buttermilk, butter, and other ingredients used. Maple syrup and additional toppings are not included.

Closing Remarks

These Chocolate Chip Pancakes are the perfect way to turn an ordinary morning into something special. They're fluffy and tender in the center, lightly crisp around the edges, buttery, and filled with pockets of warm, melted chocolate.

Serve them with plenty of butter and warm maple syrup for a classic breakfast, or dress them up with fresh berries, bananas, powdered sugar, and extra chocolate chips for a weekend brunch everyone will love.

Once you taste how soft, fluffy, and chocolatey these homemade pancakes are, you may never want boxed pancake mix again!

DID YOU MAKE THIS RECIPE?

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